First ham

Well 2 families getting together for easter, no communication, both bought a ham. So they asked if I would smoke one, I'm still sort of new at this, I got the pulled pork down. I've never done a ham though.

So all I know about the ham is that its a 8-9 pound ham, (I know thats not much to go on) I'm going to go get it tonight, and probably make a brine and get it soaking we're eating saturday night so that would put the brine time around 48 hours.

Now from what I've read, make up a glaze and start putting that on around 150 and I should take it out at a temp around 160.

luckily there's a second ham so if I botch this one its not a big deal, although I don't know how you can really screw up pork all that badly.

So here's my question, is the cooking time for ham about the same as pork? roughly and hour per pound, when cooking at 230. I know they all kinda cook at their own rate but I have to try and time it so its done around dinner time, or a half hour to hour before so it can sit for a while.

The ham will probably take longer to smoke/cook to temp than a butt, due to it being more bulked-up (round), and more depth for the heat to penetrate to the center than a butt, which is more of a flat slab of meat. Also, it will depend if the ham is a shank/picnic/rump. I would figure it should take about 40-50% longer than a butt, pound-for-pound, to get it up to temp. Also, if it is pre-smoked versus fresh, you can pull it at a much lower temp.

I picked it up last night it was a pre-cooked and hickory smoked shank. And the plans changed a bit and I don't have as long as I thought to smoke it, so I might kick the temp up to 250 or so. Its 8 1/2 pounds. and they're giving me about 4-4 1/2 hours to cook it. (yeah I know, you can't rush a smoke and still have it be great, so i'm a little disappointed there) Do you guys think it would finish in that amount of time?

The package said to cook it up to 140, can I just cook it up to that point and take it off or would you recommend getting it to 160?

Well I made up the brine last night so its soaking right now, I also injected it. I had decided to go with a cherry flavor, so I'll smoke it with cherry chips, and the brine has a couple cans of cherry added to it. Thanks for the tips so far.

well i'm probably brining it cause i don't quite know what i'm doing here. Thanks for the heads up though, I've go it out of the brine. hopefully those 12 hours won't mess it up too badly. I guess we'll find out tomorrow. Good thing there was 2 hams!

Is there any other sort of prep for this type of ham? or do I just rub it smoke it then glaze it